---------- Recipe via Meal-Master (tm) v8.02
       Title: A JELLIE OF FYSHE
  Categories: Seafood
       Yield: 6 servings
       8 oz Cod
       3    Scallops
       3 oz Shrimp
       2    Onions sliced
       1 T  White wine vinegar
       1 oz Ginger root, peeled,
            Finely chopped
     1/3 t  Sea salt
     1/4 t  White pepper
       2 c  White wine
       2 c  Water
     3/4 oz Gelatin
   Put the codfish (or other white fish) in a pan with the onions,
   vinegar, ginger root, spices, wine and water. Bring it gently to the
   boil and simmer for 10 minutes. Add the scallops and prawns and cook
   for a further 3 minutes. Remove the fish; bone and skin the white fish
   and set it all aside. Strain the cooking juices and set aside to cool
   for several hours by which time a lot of the sediment will have
   settled in the bottom of the bowl. Carefully pour off the juices,
   leaving the sediment, and then strain several times through a clean
   teacloth. You should have appoximately 3 cups of liquid left. Melt 3/4
   oz of gelatin in a little of the liquid, cool it to room temperature,
   then mix it into the rest of the juices.
   Pour a thin layer (1/2 inch) of the juice into the bottom of a 5 cup
   souffle dish or fish mold and put it in the fridge to set. Flake the white
   fish into smallish flakes; remove the coral from the scallops and cut the
   white flesh into three of four pices. Once the jelly is firm, arrange the
   most decorative of the fish in the bottom of the dish-- some scallop coral
   in the middle, prawns around the outsides, flakes of white fish in between
   or however you feel inspired. Spoon a little more of the juice and return
   it to the fridge to set. Continue to layer the fish in the mould, setting
   each layer with a covering of juice until you have used up all the fish and
   juices. Leave the jelly to set for at least 4 hours in a fridge. Unmold and
   decorate with fresh herbs; serve as a starter.